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crockpot pernil (pork shoulder)

(1 rating)
Recipe by
Kathleen Penfold
Richmond Hill, NY

Perfect for a lazy or crazy day.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 8 Hr

Ingredients For crockpot pernil (pork shoulder)

  • 6 lb
    pernil (pork shoulder) (more or less)
  • 2 clove
    garlic, pasted -or-
  • 1 tsp
    garlic powder
  • 2 pkg
    sazon (i use the one with achiote for color)
  • 1/4 c
    adobo powder (more or less, to taste)
  • 1 md
    onion, chopped

How To Make crockpot pernil (pork shoulder)

  • 1
    Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
  • 2
    Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
  • 3
    Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
  • 4
    Dump pernil and onion in crockpot. Cook on low for about 8 hours.
  • 5
    After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
  • 6
    Pernil should shred on its own and create lots of juices. Serve with rice.

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